Golden Rice Pilaf with Sweet Shredded Carrots

Cooking Times

Prep time: 10 - 15 minutes
Cook time: 20 - 25 minutes
Serves: 2 - 4


  • 2 tbsp. olive oil
  • 1 minced shallot, or small onion
  • 1 tsp. turmeric
  • 1/4 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1 zest and juice of orange
  • 2 cups uncooked basmati rice
  • 2 tbsp. unsalted butter
  • 2 cups Cal-Organic Rainbow Shredded Carrots
  • 1/4 cup Cal-Organic Green Onions
  • 1/2 cup golden raisins, raisins, currants, or other dried fruit
  • 1 cup sliced almonds
  • 1/4 cup chopped mint leaves
  • To taste Kosher salt


  1. In a medium pot with a lid over medium heat, add olive oil.
  2. Add shallot and cook until softened, about 2 minutes.
  3. Stir in turmeric, cinnamon, cumin and rice. Add 3 ½ cups water and 2 teaspoons kosher salt and ½ the orange juice. Bring to a simmer and cover.
  4. Cook on low for 20 to 25 minutes, or until rice is tender. Once rice is cooked, fluff with a fork.
  5. In a separate skillet over medium heat, melt the butter.
  6. Once the butter is melted, add carrots and orange zest. Cook until the carrots are slightly softened, but still tender, about 1 minute. Set carrots aside.
  7. Add raisins and remaining orange juice to the pan and cook until raisins plump.
  8. Transfer the rice to a serving dish. Top the rice with separate stripes of green onions, raisins, carrots, mint and almonds. Serve warm.

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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